How To make Neiman Marcus Chili Blanco
1 lb Dried great northen beans
2 lb Chicken breast
1 tb Olive oil
2 Medium onions, chopped
4 Garlic cloves, chopped
2 cn Mild green chilies 4 oz
2 ts Ground cumin
1 1/2 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
6 c Chicken broth
3 c Montery Jack cheese, grated
Sour Cream Salsa Fresh cilantro, chopped Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight. Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in soame pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are verry tender, stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to tast with salt and pepper. Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilanro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings.
How To make Neiman Marcus Chili Blanco's Videos
The Ultimate Guide To Making Amazing Chicken Stock
Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It's all about the technique. You can make two completely different kinds of stock with almost the exact same ingredients and yet have them be totally different in flavor and appearance. Hence, white stock and brown stock. This guide is going to talk all about that, and I also decided to throw in a little bit on how to cut up a chicken and totally debone it's thigh! So, let's all start making homemade chicken stock more often, and let's start that here.
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I Lost 40 Ibs... here’s how!
In this video, I'm sharing my weight loss journey and what I eat in a day to shed pounds. I've already lost an incredible 40 pounds, but my transformation is not over yet. With another 20 to 30 pounds to go, I'm excited to continue my journey and document it for you all.
To maintain a calorie deficit, I consume around 1500 calories per day, tailored to my height and activity level. I'm a shorty at five foot one, and although I only work out once or twice a week, I make sure to hit 10,000 steps daily.
For breakfast, I enjoy a classic bacon and eggs combo paired with Silver Hills' nutritious bread. It's packed with protein and fiber, and what's even better is that it doesn't contain any seed oils.
At lunchtime, I usually opt for a smoothie with a banana, apple, kiwi, and some chia seeds for healthy fats. Since I prefer a larger dinner, my lunch serves as a snack to keep me going.
For dinner, I love having a well-prepped meal from the fridge, along with some flavorful rice. I use an Instant Pot for cooking the rice, adding a bouillon cube for extra taste. I season it with garlic, onion powder, turmeric, paprika, and salt. As a side dish, I prepare a cucumber and olive salad.
To end the day on a sweet note, I indulge in a couple of rows of Camino organic milk chocolate with ground hazelnuts. It's incredibly creamy and satisfying.
Join me on my weight loss journey and discover some delicious and healthy meals along the way. Don't forget to download the Yazio app for accurate calorie counting. Thanks for watching, and stay tuned for more updates on my progress!
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Tour Through Kahari cocktail by ERYN REECE from Banzabar at Freemans (April 2021)
Eryn Reece is not only an amazing mixologist who's worked at many of the top cocktail bars in NYC, but also a longtime collaborator throughout the years at several of our events such as The Salon: Mad Men, The Wooly, New Years Eve Eve. The cocktail in this video is from Banzabar at Freemans, where Eryn is currently currently the head bartender.
This segment was part of the 28th episode of PROHIBITION PRODUCTIONS All-Star variety show, The Quarantine Speakeasy which aired on April 17, 2021. It also features some of our favorite performers streaming live from New York City into your own quarantine speakeasy... tune in every other Saturday!
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Million Dollar Dip Recipe | Simply Mamá Cooks
Here is an easy and delicious way to make Million Dollar Dip. I like to use sweet and spicy roasted pecans. The pecans add great texture and flavor. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ THE BEST EGG FOO YOUNG I'VE EVER MADE
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INGREDIENTS
1/2 cup mayonnaise
1/2 cup sour cream
3 scallions
1/4 cup chopped pecans
1/4 cup bacon pieces
1 cup shredded cheddar cheese
garnish with extra scallions, pecans, and cheese
serve with Ritz crackers
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EASY MILLION DOLLAR DIP
How To Make Million Dollar Dip
Million Dollar Queso Dip / Party Food / Super Bowl Food @jonathancastroa
Today I am making delicious Million Dollar Queso Dip. Thank you for watching.
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Million Dollar Queso Dip
1 Pound Ground Beef
2 Cans of Rotel
8oz Cream Cheese
Velveeta
Onion Powder
Garlic Powder
Taco Seasoning
Shredded Cheese
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Guava Margarita
In this video I show you how to make a guava margarita on the rocks, this is an easy recipe that you can make at home. This margarita is made with jumex which makes it really tasty, the perfect drink for cinco de mayo or any occasion. I'll leave this guava margarita recipe for you and thanks for SUBSCRIBING!
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Receta:
45 ml. Patron
15 ml. Triple sec
15 ml. Jugo de limon
120 ml. Nectar de guayaba (jumex)
Recipe:
1.5 oz. Patron
0.5 oz. Triple sec
0.5 oz. Fresh lime juice
4 oz. Guava nectar (jumex)